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Before you jump to Butter Chickpea Curry recipe, you may want to read this short interesting healthy tips about Help Your To Be Healthy And Strong with Food.
You already know that the body requires the heart to be healthy. Give it some thought: How can the rest of your body stay healthy if your heart is in bad shape? You already know that getting regular exercise and leading a healthy lifestyle both factor heavily into the overall health of your heart. Do you know, though, that several specific foods are terrific for making your heart be healthier? Keep reading to discover which foods are great for your heart.
Believe it or not, beans are really awesome for your heart health. Sure, the after-effects of eating beans could not be the best for your nose, but they are so healthy for you. It doesn’t mean, though, that merely consuming beans will undo the damaging effects of consuming junk foods or make your heart better by magic. What we mean is that subbing in beans or edamame for the chicken on your salad or eating a soy burger in place of a beef hamburger is a great idea. Luckily, beans are very tasty and who knows…you might not even miss consuming real chicken or beef.
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We hope you got benefit from reading it, now let’s go back to butter chickpea curry recipe. You can cook butter chickpea curry using 17 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Butter Chickpea Curry:
- Prepare 4 tablespoons butter, divided
- You need 1 large onion, finely chopped
- Use 3 cloves garlic, minced or presses
- Take 1 tablespoon freshly grated ginger
- Provide 2 tablespoons garam masala powder (a little less if you use the paste)
- Get 2 teaspoons mild curry powder
- You need 1 teaspoon turmeric
- Prepare 1 teaspoon cayenne pepper (adjust to taste)
- Get 1/4 teaspoon ground cumin
- Provide 1/4 teaspoon salt
- Take 170 g tomato paste
- Take 1 can (400 g) diced tomatoes
- Prepare 1 can (400 g) full fat coconut milk
- Get 3 cans (440 g) chickpeas, drained and rinsed
- Take 1 tablespoon cornstarch
- Prepare 4 tablespoons heavy cream
- Use Chopped cilantro or parsley as garnish
Instructions to make Butter Chickpea Curry:
- Melt 2 tablespoons of butter in a large saucepan over medium-high heat. Add onions, a pinch of salt and sauté for about 5 minutes, until translucent, stirring once in a while.
- Add garlic and sauté for 1 minute, until fragrant. Add ginger and all the spices and sauté for 30 seconds, until fragrant. Add tomato paste and give a good stir.
- Add the can of diced tomatoes, fill the can 3/4 full with water and add to the pan.
- Bring to a low simmer, cover and cook for 10 minutes, stirring every now and then. Remove from the heat, add coconut milk. Transfer to a pot and purée with an immersion blender until smooth and creamy.
- Return the pot to heat, add chickpeas and give a good stir. Cover and gently simmer for about 20-25 minutes, stirring every now and then.
- In a small bowl whisk cornstarch and (cold) heavy cream. (If the cornstarch doesn’t dissolve well, add a tiny bit of cold water). Add the slurry and the remaining 2 tablespoons of butter and simmer for further 5 minutes stirring carefully, until the sauce starts to thicken.
- Take a taste and adjust seasoning as needed. Sprinkle with chopped fresh cilantro or parsley and serve with rice and/or boiled potatoes.
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